Fajita Night

[BrianGSDTexoma]

Picked up one of those pre-marinated fajita meat for 1/2 off. First off make a Margarita and guacamole.



Empty the ash collector on grill and I could tell it needed cleaning. I almost just did it. I been waiting for temps to drop outside to do my fall grill and patio clean up. Crud started on fire and tried to snuff out couple times with lid but just kept coming back. Those grease fires will just not stop until it burns it all up. Said heck with it and just put the meat on while I still had some charcoal left.



First time using my CS pan since I stripped it.



Meat ended up very good and tender.



I had made some 0 carb tortilla's that I been waiting to try. While they do not rip I was not crazy about the taste and just ended up dumping it on the plate.

 

[jcam222]

Looks good Brian. I've tried a couple recipes for zero carb tortillas and didn't like either. I do love the commercially available ones. Several great brands out there

 

[Redicans]

Hell Yeah Brian!! What a Awesome looking meal!!

 

[mr_whipple]

Thats some good looking chow! I buy the mission and guerro brand net zero tortillas. One has a chipotle flavor, the other a sun dried tomato version.

 

[chef k-dude]

I'm sure that was real tasty.

Looks good Brian. I've tried a couple recipes for zero carb tortillas and didn't like either. I do love the commercially available ones. Several great brands out there

I went through a low carb baking phase and while I did make some decent successful breads and desserts, there was not really anything that could properly simulate tortillas. Which is odd becasue I make tamales with almond flour and everybody loves the texture.

I was a member on Low Carb Neighborhood which just up and parked one day. It's a web page but nothing happening now. I was lucky to be there at the time because there were several recipe authors that were also members Like Sharon Wertz, author of "that's Low Carb?". I learned so much from those ladies, including making excellent sugar free lower carb ice cream...I have never found a store-bought low carb ice cream as good.

I was just looking at my bins of exotic ingredients out in my (climate controlled) garage thinking I better check dates on them. Probably have to toss $100 worth of stuff, but I'm no longer using wheat protein isolate 5000 and 8000 (try to find THAT at the grocery store!) and resistant wheat starch, etc.. If they are still good I should make some yeast bread/rolls to use it up.

We were low carb for the purpose of losing weight only, no diabetes or crohne's or anything like that, but we still eat almost no real sugar and I still use Xanthan gum and Thick-It-Up. I still use the low carb molecular cheese sauces with sodium citrate, mostly because its so easy and tastes as good or better than sauces that use a roux.

 

[jcam222]

I'm sure that was real tasty.

I went through a low carb baking phase and while I did make some decent successful breads and desserts, there was not really anything that could properly simulate tortillas. Which is odd becasue I make tamales with almond flour and everybody loves the texture.

I was a member on Low Carb Neighborhood which just up and parked one day. It's a web page but nothing happening now. I was lucky to be there at the time because there were several recipe authors that were also members Like Sharon Wertz, author of "that's Low Carb?". I learned so much from those ladies, including making excellent sugar free lower carb ice cream...I have never found a store-bought low carb ice cream as good.

I was just looking at my bins of exotic ingredients out in my (climate controlled) garage thinking I better check dates on them. Probably have to toss $100 worth of stuff, but I'm no longer using wheat protein isolate 5000 and 8000 (try to find THAT at the grocery store!) and resistant wheat starch, etc.. If they are still good I should make some yeast bread/rolls to use it up.

We were low carb for the purpose of losing weight only, no diabetes or crohne's or anything like that, but we still eat almost no real sugar and I still use Xanthan gum and Thick-It-Up. I still use the low carb molecular cheese sauces with sodium citrate, mostly because its so easy and tastes as good or better than sauces that use a roux.

I'd be SUPER interested in your almond flour tamale recipe if it's something you'd share.

 

[JLinza]

Bummer the tortillas did work out for ya, but it sure does look good